1. In a medium bowl, whisk the egg yolk and sugar together until light and foamy. 2. Gently heat the milk and lavender flowers (and vanilla if using) in a pan over medium heat. Bring just to the boil, then strain into the egg yolk mixture. 3. Return mixture to the stove and cook over a very low heat (do not let it boil or it will curdle), stirring constantly, until it is slightly thickened and will coat the back of a spoon. 4. Pour the custard into a bowl, cover and refrigerate until completely cold. 5. In a small mixing bowl that has been chilled, whip the cream just until it forms peaks; fold into the cold custard. 6. Process in an ice-cream maker according to manufacturer's instructions, or place into a freezer-proof container and store covered, in the freezer, for up to 2 months. 7. Serve decorated with sprigs of lavender, and thin, crisp cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
